Salad #1: Russian Beet Salad
I chose my first salad recipe from Mollie Katzen's The Enchanted Broccoli Forest. I've had this cookbook for much longer than I've tolerated vegetables, but these days it's one of my two favorites.
This salad involves beets, vinegar, onions, cucumbers, eggs and dill. Luckily the recipe is already available online so I don't have to type it in (and am concerned about the legality/morality of doing so anyway):
Russian Beet Salad
I opted to not use yogurt. Also, I accidentally left my grocery list in the car so I shopped from memory, and forgot to purchase honey. So I used a little sugar instead. I halved the recipe, so we're only talking about lacking 1/2 - 1 tsp honey.
Also because I forgot my list, I accidentally purchased fennel. Now I need to figure out what to do with it.
Anyway, here's what I thought of Russian beet salad:
Good flavor! This is pretty much my first experience with beets. At least, with a dish focused on beets. It's so beety that the whole salad turned red. Onions, eggs, cukes and all. I was going to take a picture of each salad I make for blogging purposes, but this pretty much looks like a bowl-o'-red.
The proportion of ingredients is perfect. I can taste the onions and cucumbers, a little dill here and there (I was wary of the amount of dill required), and it all has a slight tang of vinegar. Oh yes, and there's taste of egg right there. Really, it's amazing that I can taste all of these things.
So today's lunch is entirely made up of this salad (half the halved recipe, to be precice), and I'm about half finished with it now. The thing about salads is that they can feel pretty filling. Even this one, which must be about 150 calories. But for me, getting full on salad is kind of like pushing a magic "get full" button: my hunger has been wiped out, but it was accomplished without experiencing the pleasure of really eating something. You know, something hot, bready, meaty, savory. I'm left full, but wanting a sandwich. I hope I can learn to truly savor salads.
This salad involves beets, vinegar, onions, cucumbers, eggs and dill. Luckily the recipe is already available online so I don't have to type it in (and am concerned about the legality/morality of doing so anyway):
Russian Beet Salad
I opted to not use yogurt. Also, I accidentally left my grocery list in the car so I shopped from memory, and forgot to purchase honey. So I used a little sugar instead. I halved the recipe, so we're only talking about lacking 1/2 - 1 tsp honey.
Also because I forgot my list, I accidentally purchased fennel. Now I need to figure out what to do with it.
Anyway, here's what I thought of Russian beet salad:
Good flavor! This is pretty much my first experience with beets. At least, with a dish focused on beets. It's so beety that the whole salad turned red. Onions, eggs, cukes and all. I was going to take a picture of each salad I make for blogging purposes, but this pretty much looks like a bowl-o'-red.
The proportion of ingredients is perfect. I can taste the onions and cucumbers, a little dill here and there (I was wary of the amount of dill required), and it all has a slight tang of vinegar. Oh yes, and there's taste of egg right there. Really, it's amazing that I can taste all of these things.
So today's lunch is entirely made up of this salad (half the halved recipe, to be precice), and I'm about half finished with it now. The thing about salads is that they can feel pretty filling. Even this one, which must be about 150 calories. But for me, getting full on salad is kind of like pushing a magic "get full" button: my hunger has been wiped out, but it was accomplished without experiencing the pleasure of really eating something. You know, something hot, bready, meaty, savory. I'm left full, but wanting a sandwich. I hope I can learn to truly savor salads.
Labels: salad, vegetables
posted by Jen S. at
9:22 AM
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